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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is older than I am...and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same and now our children make it, too! Ingredients:
crust: |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 cup shortening |
1/4 cup cold milk |
1 egg, lightly beaten |
filling: |
1/2 cup butter, softened |
2 cups sugar |
3 tablespoons king arthur unbleached all-purpose flour |
3 eggs |
1 cup buttermilk |
1 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
1/4 cup lemon juice |
Directions:
1. In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside.
2. For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust.
3. Bake at 350° for 45 minutes. Cool completely before serving. Yield: 8-10 servings.
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